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Ingredients

6 pecan shortbread cookies (such as Keebler® Sandies), finely crushed 2 tablespoons butter, melted 2 tablespoons white sugar 6 (1/2 pint) canning jars with lids 12 ounces sliced fresh strawberries 1 (8 ounce) package cream cheese, softened 2 tablespoons fresh lemon juice ½ cup white sugar ½ cup heavy cream, whipped

Nutrition Info

412.5 calories carbohydrate: 36.1 g cholesterol: 83.4 mg fat: 29.4 g fiber: 1.1 g protein: 4.7 g saturatedFat: 16.2 g servingSize: - sodium: 195.9 mg sugar: 26.8 g transFat: : - unsaturatedFat: : -

Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms.
Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries.
Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.

6 jars

Perfect for summer picnics, this is a no-bake version of cheesecake in a portable jar with fresh strawberries.